Preheat oven to 350 degrees F (175 degrees C), and if you will want to remove bars from dish before slicing, line an 8x8-inch square baking pan with foil or parchment so the sides hang over the edges of the dish. If using foil, spray with nonstick cooking spray.
In a medium mixing bowl, add
Graham Cracker Crumbs (1 cup)
Granulated Sugar (2 Tbsp)
Butter (1/4 cup)
Ground Cinnamon (1/2 tsp)
. Stir together until completely combined.
Press the crust mixture into the bottom of the baking pan.
Bake crust for 5 minutes, then remove and let crust cool on a cooling rack.
Lower oven heat to 325 degrees F (165 degrees C).
Cream Cheese (2 pckg)
Granulated Sugar (3/4 cup)
Vanilla Extract (1 tsp)
Lemon Juice (1 tsp)
to a large mixing bowl and use an electric mixer to beat the cream cheese and sugar together until smooth. Scrapes the sides of the bowl as needed.
one at a time, beating after each addition. Add
Sour Cream (1/4 cup)
and beat until incorporated. Contine to scrap the sides of the bowl as needed.
Pour the cheesecake filling into the crust and smooth the surface. Bake for about 35-40 minutes or until the edges are set, the top is just starting to turn golden brown and the center is just about set and only has a bit of a wobble.
Cool completely at room temperature and then once cool, refrigerate for at least 4-6 hours, or overnight, before cutting into bars.
To serve, use a large, sharp knife to cut into squares. I recommend wiping the knife clean with a damp cloth between slices. Serve with a dollop of
Cherry Pie Filling (1 can)
or fresh fruit and enjoy!